Vanilla Chiffon Cake

Name: Vanilla Chiffon Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 45 g Caster Sugar; 73 g Water; 73 g Salad Oil; 182 g Cake Flour (sifted); 3.6 g Baking Powder; 1.8 g Vanilla Powder; 10 Egg Yolks; 10 Egg Whites; 3.6 g Cream of Tartar; 1.8 g Salt; 154 g Granulated Sugar

Classic chiffon cake with added vanilla powder for enhanced fragrance, featuring a soft, fluffy, and delicate texture.

1h 0m

Easy

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Ingredients

Caster Sugar 45 g

Water 73 g

Salad Oil 73 g

Cake Flour (sifted) 182 g

Baking Powder 3.6 g

Vanilla Powder 1.8 g

Egg Yolks 10

Egg Whites 10

Cream of Tartar 3.6 g

Salt 1.8 g

Granulated Sugar 154 g

Instructions

Dissolve the Sugar

Whisk the caster sugar, water, and salad oil together until the sugar has dissolved.

Add the Dry Ingredients

Add the sifted cake flour, baking powder, and vanilla powder, and mix until smooth and free of lumps.

Add the Egg Yolks

Add the egg yolks and whisk until the mixture is smooth and silky. Set aside.

Whip the Egg Whites

Whisk the egg whites with cream of tartar, salt, and granulated sugar to medium-stiff peaks (a soft, curling hook stage).

Combine the Batters

Fold one-third of the whipped egg whites into the yolk mixture until evenly combined, then fold the mixture back into the remaining whites and gently mix until uniform.

Bake the Cake

Pour the batter into the pan and bake at 195°C (top heat) / 155°C (bottom heat) for about 10 minutes. Lower the oven to 140°C (top heat) / 140°C (bottom heat) and bake for another 30 minutes. Remove from the oven, let cool, then unmold.